U.S. beef is thriving in Mexico’s foodservice and hospitality sectors, but each major destination in Mexico has specific product needs. In this audio report, Gerardo Rodriguez, U.S. Meat Export Federation (USMEF) regional director for Mexico, Central America and the Dominican Republic, speaks to the differing foodservice offerings and consumer trends in four specific regions of Mexico:
- The “Mayan Riviera,” which includes Cancun, Playa del Carmen, Cozumel and Tulum
- The Mexico City metro area
- Baja California, including Cabo San Lucas
- Puerta Vallarta and surrounding area
This report also includes an extended version that is longer than our usual 2-minute window (running 2:30). In the extended version, Rodriguez notes the heightened competition in Mexico from Brazilian and Argentine beef, which recently gained access to the market. He also explains that the peso has weakened more than 20% versus the U.S. dollar since the beginning of 2024. These factors make it even more essential that duty-free access for U.S. beef – which was included in the U.S.-Mexico-Canada Agreement (USMCA) – is maintained.
In 2024, U.S. beef exports to Mexico increased 10% year-over-year to 232,488 metric tons. Export value was $1.35 billion – up 13% and the highest since 2009.
For questions or to schedule an interview, please contact me or email John Herath.
Text, photo, and audio provided by USMEF.
